Work in Progress: Caprese Salad with Arugula & Grilled Peaches (Vegan)

I love the chickpeas in this, but I'm asking social media to help me make this salad better.  UPDATES TO COME (I hope)!!!!  

INGREDIENTS

2 peaches
1 teaspoon olive oil
2 cups baby arugula
½ cup burrata or buffalo mozzarella, broken into bite size pieces
½ cup cherry tomatoes, halved
Bacon flavored chickpeas (recipe below)  You can also use prosciutto if you eat meat.

For the dressing

1 small shallot, finely diced
1 tsp Dijon mustard
2 tsp balsamic vinegar
¼ cup extra-virgin olive oil
2 tsp maple syrup
Salt & pepper to taste

To garnish

¼ cup fresh basil, shredded

DIRECTIONS

Slice peaches about ½ inch thick, and discard core. Brush peaches with olive oil. Preheat BBQ to medium, and grill the peaches about 1 minute per side, just to get the smoky taste and grill marks. Remove from heat and set on a plate.

In a large bowl mix together the arugula, burrata or buffalo mozzarella, cherry tomatoes, and chickpeas (or prosciutto).

In a small bowl whisk together all the ingredients of the dressing. Set aside.

Top salad with peaches, and basil. Dress when ready to serve. 

Bacon Flavored Chickpeas

INGREDIENTS

2 (15 oz) cans chickpeas, drained and rinsed
1/2 cup soy sauce
2 tbsp tomato paste
2 tbsp vegan Worcestershire
2 tbsp maple syrup
1 tbsp liquid smoke
1/8 tsp pepper
1 tbsp olive oil

DIRECTIONS

• In a shallow dish, whisk together the soy sauce, tomato paste, Worcestershire, maple syrup, liquid smoke, and pepper. Add chickpeas, making sure they are fully submerged, and marinate for at least 1 hour. Overnight is best. 
• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper or a silicone baking mat and set aside.
• Drain the chickpeas from the marinade, reserving 1/4 cup of the liquid. Blot the chickpeas dry then toss with olive oil and 1/4 cup reserved marinade. Spread evenly on the prepared baking sheet. 
• Bake for 35-40 minutes, stirring every 10 minute to allow for even cooking. Bake until brown and crunchy. Watch them closely the last few minutes to prevent burning.  
• Store in an airtight container at room temperature for up to 5 days.